Chicken Casserole
- 3 boneless skinless chicken breasts
- 1 small bag Pepperidge Farm seasoned stuffing mix
- 1 small bag frozen peas
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 stick real butter
- salt and pepper to taste
- Preheat oven to 350u0b0. Cut chicken in bite size pieces. In large skillet, heat 1/4 stick of butter. Add chicken and cook 5 to 7 minutes. Set aside. Combine both soups in large pot on low heat. Add 1/2 can of water and 1/2 of peas. Heat through. Add chicken to soup mixture. Put stuffing in medium bowl. Melt rest of butter. Add to stuffing. Mix well. Pour 1/2 of stuffing on bottom of pan. Add soup mixture. Pour remaining stuffing mixture on top. Cover with foil. Bake at 350u0b0 for 30 minutes. Uncover and cook 10 minutes to brown top. Serves 4 to 6.
chicken breasts, stuffing mix, frozen peas, cream of mushroom soup, cream of celery soup, butter, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=69572 (may not work)